Used to cut up everything myself, packaging some steaks and loin, and grounding much of the rest with a home-rigged meat grinder (uses a washing machine motor). The grinder worked well unless you were grinding fatty meat - then it would clog. So I would grind only the leaner meat and take the fattier scraps to a butcher to be made into sausage.

The last few years, however, I have had less time so I have been just deboning every last bit of meat (even around the ribs) and taking it all to a local, reputable meat market. I have them mix the deer with about 15 or 20 pounds of lean beef trimmings and ground it up and package it. A single deer can go a long way done this way and the burger is great on the grill or in all kinds of other dishes.